Dietary fatty acids and risk of Alzheimer's disease and related dementias: Observations from the Washington Heights‐Hamilton Heights‐Inwood Columbia Aging Project (WHICAP)

Abstract

Introduction: High dietary intake of long chain, polyunsaturated fatty acids is associated with lower Alzheimer's disease (AD) risk. Methods: Washington Heights-Hamilton Heights-Inwood Columbia Aging Project is a multiethnic, prospective observational study of aging and dementia among elderly (≥ 65 years). Dietary intake was measured using a food frequency questionnaire. Dietary short-, medium-, and long-chain fatty acid intakes were categorized by number of carbons and double bonds. Consensus AD diagnoses were made. Associations between AD risk and dietary fatty acid and cholesterol intakes were estimated using multivariable Cox proportional hazards regression models. Results: Of 2612 multiethnic women (67%) and men (baseline age 76.3 [6.4] years), 380 developed AD over an average 4.5 years follow-up. Lower risk of AD was associated with increasing intakes of docosahexaenoic acid (DHA; hazard ratio [HR] = 0.73, 95% confidence interval [CI]: 0.57 to 0.95, P = 0.018) and eicosapentaenoic acid (EPA; HR = 0.74, 95% CI: 0.57 to 0.95, P = 0.021), and longer AD-free survival (P < 0.05).

Peony seed oil ameliorates neuroinflammation-mediated cognitive deficits by suppressing microglial activation through inhibition of NF-κB pathway in presenilin 1/2 conditional double knockout mice

“…As we know, PSO is rich in ω−3 PUFAs, which is considered to be associated with a lowered risk for AD 43 . Especially, EPA and DHA, two well‐known long‐chain PUFAs, are protective against AD development and related dementias 44 . Some clinical studies demonstrated that the oral ω−3 PUFAs supplementation could retard cognitive deterioration in mild AD patients 45 .…”

Free Fatty Acids Are Associated with the Cognitive Functions in Stroke Survivors

“…No association between n3 PUFAs and AD was also observed by other authors [ 11 ]. In a study where FFAs intake was assessed with the use of nutritional questionnaire, the authors indicated a lower risk of AD with an increasing intake of n3 PUFAs such as DHA and EPA [ 12 ]. Dietary intake of n-6 fatty acids was connected with better cognitive functions, but such an observation was not elucidated for other FFAs [ 13 ].…”

Mushroom Species Stereum hirsutum as Natural Source of Phenolics and Fatty Acids as Antioxidants and Acetylcholinesterase Inhibitors

“…The domination of unsaturated fatty acids (UFA) (71.91 %) over saturated (SFA) (26.96 %) is in accordance with FAO and WHO summary report on recommended dietary intake of FA, [35] hence it can be considered as a good source of FA and used as dietary supplements. Diet rich in UFA and lower in SFA has been related to prevention of AD since UFA are important for cell membrane synthesis, neuronal cell integrity and nervous system in general [36] . In addition, linoleic acid showed strong anti‐neuroinflammatory, anti‐amyloidogenic, and anti‐apoptotic effects, as well as improved neuronal survival and memory deficits in the Aß‐infused mouse model.…”

“…Diet rich in UFA and lower in SFA has been related to prevention of AD since UFA are important for cell membrane synthesis, neuronal cell integrity and nervous system in general. [36] In addition, linoleic acid showed strong anti-neuroinflammatory, anti-amyloidogenic, and anti-apoptotic effects, as well as improved neuronal survival and memory deficits in the Aß-infused mouse model. , [37] In comparison, S. hirsutum from Chile showed much lower content of unsaturated linoleic (4.70 %) and oleic acids (1.00 %) [32] than S. hirsutum analyzed in this study (40.00 % and 26.81 %, respectively).…”